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INCUBATORS 



-AN D 



HOW TO USE THEM. 



BY- I 



C. F. PETERS 



{. Containing 

All the Necessary Instructions 

Needed to be Successful in the 

Hatching and Rearing of 

Chickens Artificially. 



! Based on the Author's Practical Experience 

for Ten Years. 



PRICE FIFTEEN CENTS. 



PHILADELPHIA, PA. 
PUBLISHED BY C. F. PETERS & CO. 



.'T4-8 



THE PERFECT HATCHER. 




In offering the Perfect Hatcher to the public, we know that in every detail 
it is a perfect machine. A machine that is thoroughly calculated to give uni- 
versal satisfaction, its perfect reliability under all circumstances, and its entirely 
automatic construction, render it at once the most complete and the best machine 
of its kind in the world. Out of the many hundreds of the Perfect Hatchers 
that are in use we do not know of one that is not giving perfect satisfaction, and 
we are daily in receipt of letters of thanks and testimonials from our patrons, 
expressing not only satisfaction but delight, they are so well pleased. Some 
will say " My last hatch was so and so, I would not have believed it possible," 
or " I have so many chickens out of so many eggs." " Your machine does far 
more than you claim for it, it is so easy to run, &c.," others will say, *' I have 
learned anxiety enough in running other incubators, to appreciate the wonder- 
ful reliability of yours," and so on. These letters are all on file at our office, 
and are open to the inspection of all interested parties. The Hatcher is made 
of wood, paper, galvanized iron, iron gas pipe, copper, brass, glass, silver, 
rubber, steel, etc. ; all the above material is used in its construction, each has 
its proper place and function, and is of the greatest importance in its place, 
and each article is the very best of its kind and for which we pay the highest 
price. There is no second class material used in any part of the machines, the 
labor employed in building them is the highest grade we can obtain in every 
branch, and we spare no expense in making our Hatchers absolutely perfect. 

Tlie Case. 

The Case is made of wood thoroughly kiln dried, and combined with paper, 
a dead space of one inch enveloping the entire machine. This combination 
offers the greatest resistance to heat and cold of any method, and its non-con- 
ducting power is so great that the Hatcher can be placed in a room where the 
temperature averages 50° and regulated ; the temperature may then fall to zero 
or go up to 90°, and the Hatcher will maintain a perfectly uniform heat in the 
egg chamber, notwithstanding this great change outside. The heat and moisture 
does not come in contact with the wood, therefore does not affect it. We will 
here state that the regulating apparatus is not attached to the wooden part, but 
is firmly attached to the iron part, which fully answers the question whether it 
can be thrown out of adjustment by the possible shrinking or swelling of the wood. 



Application of lieat 

In this Incubator is by means of hot water in a galvanized iron tank, which we 
claim to be the only correct method and nearest in imitation of nature ; the 
heat is deflected from tank to top of eggs, giving them top heat as applied by 
the hen. The tank is so arranged that we have a perfect circulation of the water, 
thereby insuring a perfectly uniform heat in the corners, sides, edges and centre, 
all parts alike. Unless a good circulation is obtained a uniform temperature is 
impossible. Water may be heated to the boiling point and if it does not circu- 
late it will not impart its heat ; an egg placed within two inches of the tank will 
remain cold. We have surpassed all of our rivals in this respect ; none of them 
have yet obtained a good circulation of water, the result being that some parts 
of their chamber are too cold and some too hot, and they are obliged to con- 
stantly shift their eggs from one part of the egg chamber to another to favor the 
heat. These are facts beyond dispute. The water after circulating through the 
tank in the Perfect Hatcher passes downward through pipes at the back end, 
and again through a gang of pipes located fourteen inches below the tank, back 
to the boiler thus completing the circuit. These lower pipes serve three distinct 
purposes, one of which is to complete the circulatory system, the other two will 
be explained further on. 

Regulation of Heat. 

We have succeeded in perfecting a regulator that is positively reliable ; it 
never fails to work ; it has been long sought for by all inventors of incubators, 
but never before obtained. It is so exceedingly sensitive that every variation 
of heat will affect it, and its action is at once positive and prompt, effectually 
checking the advance or decline of the heat. We found that electricity was the 
only agent that could be used in connection with this instrument, it is so very 
sensitive. By using electricity there is no friction to overcome, as there always 
is where a system of weights and levers or any other mechanical device is used. 
When a mechanical contrivance is used, the thermostat has to overcome friction 
caused by the weight or spring that is used to operate the ventilator, and the 
heat has to advance or decline three to six degrees before the thermostat can 
pull the lever off the clutch to release the weight or spring. There is also this 
objection to a mechanical device ; they are, of necessity, very complicated and 
are subject to derangement, but with the use of electricity as the active agent, 
our device is simplicity itself. It is true we use a clock movement as a motive 
power, but it is of our own construction and is strong and plain, and is always 
positive in its action. 

The action of the Regulator is as follows : By reference to the cut you will 
notice the regulating screws, Nos. 1 and 2, on the right hand, and on the left 
hand are the clock work and lever connected with the lamp. In the center is 
the box containing the battery, and in front of it is the ventilator. When the 
heat in the egg chamber reaches 102, you turn up the left screw. No. 1, until it 
strikes the lever, thereby completing the circuit ; the magnet pulls down the 
armature releasing the clock, which instantly moves, opens the ventilator and 
turns down the lamp flame, thus effectually checking the heat by allowing the 
hot air to escape and shutting off the flame which is the source of the heat. 
When the heat falls one degree, you turn screw No. 2 until it strikes the lever 
as before. The opposite circuit is completed, and the ventilators close again 
and the lamp flame is turned up. This action occurs every five to fifteen minutes 
and will continue indefinitely. Attention is called to the fact that our regulator 
is operated by two electrical circuits, one to open and the other to close venti- 
lators, the object of which is to save battery power. When the circuit is com- 
pleted it is instantly broken again, or as soon as the clock wheels move, which 
is instantaneous; hence the consumption of battery power is only for a second, 



each time the ventilator opens or closes. All other electrically regulated 
machines, without a single exception, have only one circuit. Therefore, when 
the circuit is connected and the ventilators are opened, the consumption of the 
battery continues during the time they remain so, wliich in warm v/eather will 
be from ten minutes to two hours. Thus the batteries are liable to lose their 
power during the absence of the operator, with the expensive and vexatious 
result of spoiling the entire number of eggs. The batteries of the Perfect 
Hatcher will last two years with constant use, thus establishing the superiority 
of electrical apparatus over all other. 

Application of M^oistnre 

Is by means of the evaporation of water from open pans, placed on the pipes 
previously mentioned, beneath the egg drawers. The proper amount of water 
to be evaporated in a given space in a given time and temperature, has been 
carefully studied, as too much moisture will cause the (hick to develop to an 
unnatural size, and prevent its exit from the shell. If the atmosphere surround- 
ing the eggs is too dry, the consequent toughening of the shell lining results 
also in failure. In the Perfect Hatcher the heated air is always of the proper 
humidity, and the chicks are naturally developed, making their escape from the 
shells with ease when the proper time arrive^;. No sprinkling of the eggs is 
required in this machine. 




Tlie T^eiitilation 

Is complete and perfect. The cut here given is of a No. Hatcher ; both sides 
of the machine are alike. This size has two glass doors, four egg drawers ; two 
lower doors that open into the nu'-sery, and in each of these lower drawers is a 
ventilator which is always to be kept open. When the ventilator on top opens, 
which as before stated it does every five to fifteen minutes, the pure air from the 
outside rushes in at these bottom ventilators, passes over the hot pipes and is 
warmed ; thence upward and through the eggs and out of top ventilator; thereby 
completely changing the entire volume of air every few minutes, and supplying 
the growing chick with the oxygen required to purify the blood and give the 
chick a strong development. The carbonic acid gas, which is generated by the 
rapidly developing circulatory system the same as in other animals, is disolaced 
by the oxygen, and being heavier than air falls to the bottom of the machine, 
whence it is carried out by the cross currents of air that are always passing 
through bottom ventilators when the top ventilators are closed. 



The Egg Oliamber 

Is large and capacious ; it is fourteen inches in depth, the object of which is two- 
fold Is^ It^ allows a large air space by which the air can be kept of a pure 
quality; not being vitiated so rapidly as m a shallow egg chamber. We com- 
pare i^in its effecf with a large sleeping room contammg two °-uPa^ 
verv small low ceiled room with two occupants, the air m the large one will 
remain pu^e much longer than in the small one. 2d. It puts into practice an 
important principal never before adopted in any other machine viz: Ihe 
pTt biU y of maintaining different degrees of heat in the different drawers, but 
^iTin the s'ame chamber. The advantage of this plan is that eggs can be placed 
in every day, and chickens hatching at the same time. This feature is of he 
mmost Uportance to all who use incubators. There is no other machine that 
^oTsefs ir wtth all other machines the makers direct tl.at all the egg drawers 
must be filled up at pnce, or, at most, within two or three days. The reason 
of this is, after the eggs have been in the heat ten days, ^he circulat on of t^^^^^ 
blood of the chick begins to germinate animal heat, and this heat mcreases 
rapidly from this time forward to maturity. The heat of eggs m ten days must 
be kept at 102°, and if it is maintained at that point it would be impossible to 
keep the heat oi new eggs above 98°, at which degree they will not germinate. 
Then if an attempt is made to raise the heat on fresh eggs to the same degree, 
heat on older eggs will run up to 109 and kill the chicks. The inevitable result, 
therefore, is thaTthe eggs are all destroyed, while the perplexed operator strives 
in vain ti maintain an equal temperature. We have completely overcome this 
defect by our deep egg chamber and our adjustable drawer to and from he 
source of heat. This feature alone renders our incubator of three times the value 
of any other made, even if it did not possess any other pomts of superiority. 

Tlie Egg Dravs^ers 

Are the lightest and strongest made, and are an especial feature of our machine 
as they are constructed in a new and peculiar manner that commends them at 
once to all our patrons. 

Tiarning the Eggs 

Is of the utmost importance to a healthy germination and vigorous chick, and 
a large percentage of eggs hatched ; it is a slow and tedious process to carefuy 
turn 500 eggs twice a day by hand, and with the necessary care. We furnish 
an extremely simple device, whereby a drawer of 100 eggs or more can be turned 
in ten seconds and not an egg touched with the fingers, or jarred in the least. 
There is no machinery about it, and its simplicity is a marvel. 

The Management 

Of our Hatcher is extremely easy and simple ; it is easily understood by every 
one It is not fearfully and wonderfully made, yet is a beautiful piece of 
machinery and it is as perfect as the best steam engine m existence. Ihe 
material and workmanship are the very best that can be obtained, and its appear- 
ance inspires confidence in the minds of all who see it. The time required to 
operate it is about ten minutes in the morning and ten in the evening, and the 
expense for our largest size is about ten cents per day down to three cents per 
day for the No. 1. After giving it the proper attention it can be left with per- 
fect security, all day or all night, and one need never feel the least anxiety about 
it becoming too hot or too cold, or any of those disagreeable things. 

Success of Hatching. 

The best evidence we can give of the complete reliability of our machines, 
is the fact that many of our customers have bought their second and third 



machine after trying the first one; which can hardly be said of any other, 75 
to 100 per cent, of fertile eggs according to vigor of stock laying them, is 
obtained at every hatching. 

Tlie [Prices 

Of our Hatchers are very low, when it is considered what can be accomplished 
with them. We claim them to be tlie cheapest that are made, considering 
quality and results obtained. A 100 egg machine of the cheap kind that costs 
$25, and that requires constant personal attention day and night, and that will 
only give an occasional good hatch, say once cut of five times, is the most ex- 
pensive machine in existence. The money value of an incubator is in propor- 
tion to what it will earn. We claim that our Hatchers will pay for themselves 
out of the net profits of two hatchings, whether one hatches from market poultry 
or fancy stock. 

" Tlae IPoints of Superiority 

Of the Perfect Hatcher over all other incubators are as follows: 1. The 
perfect uniformity of heat. 2. The absolute control of the heat. 3. Its 
resistance to extreme change of heat or cold. 4, Its perfectly automatic 
application of moisture, 5. Its perfect and thorough ventilation, 6. Its 
capacious egg chamber and large air space, 7. The advantage of placing eggs 
in at any and all times, 8. The ability to have different degrees of heat for 
different stages of incubation. 9. Its perfect reliability under all circumstances. 
10. Its simplicity and ease of management. 11. The smallest expense of oil 
for the number of eggs set. 12, The largest percentage of vigorous chicks 
hatched. 13. No deformed chicks. 14. Its nursery for temporary use. 
L5. Its perfect and thorough construction, as it is built to endure a lifetime. 
We have recently added a very important improvement, viz : An alarm bell 
attachment with extra thermostat, extra batteries and the alarm bell. The bell 
can be placed in sleeping room of attendant, no matter if the machine is five 
liPundred feet away ; the thermostat can be set so that if the heat rises or falls 
one degree, the alarm bell will ring and will continue to ring until the machine 
is attended to. This apparatus is not a necessity, but it adds additional safety; 
it protects the eggs in the same manner the safety valve protects the steam boiler. 
If the attendant is careless and neglects to wind the clock or fill the lamps, or 
if, for any reason whatever, the heat gets too high or too low, this faithful 
sentinel sounds the alarm at once. The price of this attachment is $15 extra 
for each machine of any size. 

I^rices. 

CAPACITY 

No. 





CAPACITY. 


without alarm. 


WITH alarm. 


00 


96 eggs. 


$50 00 


$ 65 00 





176 " 


75 00 


90 00 


1 


320 " 


100 00 


115 00 


2 


728 " 


150 00 


165 00 


3 


1008 " 


185 00 


200 00 


4 


1512 " 


240 00 


255 00 


5 


2016 " 


300 00 


315 00 



No Discounts on one Order. 
The above prices given are for Hatchers complete in every particular, 
boxed and delivered on cars at factory. We are so frequently asked to give 
owx lowest cash prices, etc., that we desire to state that our selling prices are 
exactly as printed above. Full printed instructions accompany all Hatchers, 
and any intelligent person can successfully start the machines and operate them. 
Our personal supervision can be obtained in planning and starting large estab- 
lishments. 



8 



Dimensions of Hatoliers. 

Outside Floor Space. 





LENGTH 


WIDTH. 


HEIGHT. 


WEIGHT BOXED 


No. 00 


67 inches 13 inches 


36 


inches 


250 lbs. 


" 


39i ' 


27 " 


46 


(< 


325 " 


" 1 


52 J ' 


30 " 


45 i 


(< 


400 " 


" 2 


69i * 


38i " 


45^ 


(( 


625 " 


" 3 


89i ' 


39 " 


45* 


i< 


850 " 


" 4 


100 


i8 " 


46 




1050 " 


" 5 


131 


48 '' 


46 


< ( 


1300 " 



[Quoted from P. H. Co.'s Ciicular.] 







ERFEr 






(S)/y 










In offering our Brooder, with its latest improvements, we are confident it 
is in every respect what its name implies. We are conscious that our earlier 
plans of brooders were not a success; but it took time to develop all their 
defects. We therefore have been steadily advancing, until now we know it will 
do its work successfully, and is the successor and rival of the natural brooder — 
THE HEN. It is well kuown by all how she broods her chicks, viz : She sits 
upon the ground ; the chicks run under and around her body, with which they 
come in contact; they are enveloped in her feathers and are surrounded on all 
sides by warmth. She even warms the ground slightly, and thus keeps their 
feet and legs warm, which we find to be of the utmost importance. It would 
therefore seem that from the teachings of the mother hen, a successful brooder 
should long ago have been devised, but strange as it may seem, we have all gone 
astray. But we claim now to have solved the problem. The successful brooder 
must be based upon the principle of the hen, viz : A comfortable warmth 
surrounding the chick, a warm floor — but not too warm — and a comfortably 
warm atmosphere surrounding the chick. The chick needs to lie down and 
sleep like any other animal. They cannot lie dovvn on a cold floor; it must be 
warm or they v/ill huddle together, and then the mischief is to pay. The 
atmosphere must be warm or they will suffer. There must be good ventilation, 
and constant, or they will be poisoned by their own carbonic gas, the same as 
would result from a dozen people sleeping in a small room with all the doors 
and windows closed. The brooder must be portable; it must be placed on the 
ground, so the chicks can run in and out at their pleasure on pleasant days ; it 
must be storm proof, cold proof, and proof against all animals dangerous to 
chickens ; it must have ample room for the chicks, so they can be kept inside on 
all rainy and cold days ; it must have a glass run, so that when the wind is sharp 
in March and April, November and December, the chicks can bask in the sun- 
shine and bid defiance to the cold, shivery winds. It must be of that adjustable 
character to circumstances and seasons, that it can be placed in a building of 
any suitable character, or out on the lawn, or in the field, at the pleasure and 
convenience of its owner. It must be so arranged that a person can raise the 
largest number of chicks possible, in a state of health, on the smallest possible 
spot of ground. 



10 

Such a brooder we offer to the public, to whom we appeal to judge it upon 
its merits and with good common sense. We will now give our readers a few 
points upon the 

Defects in Brooders, 

But shall make no allusions to any of our competitors. We have no doubt, 
however, that our system of brooding will be as universally copied, when its 
success is proven, as has been our system of hatching. The majority of the 
Incubators now on the market, that have any success at all, only obtained it by 
copying our system ; and in fact a large number of brooders that are now put 
forth, are copies of our old method which we have abandoned. A successful 
brooder should not have top heat exclusively, as the cold currents of air under- 
neath the chicks will chill the feet, legs and stomachs of the chicks, causing them 
to mass together in their effort to keep warm. The effect of this massing 
together is well known ; the youngest and weakest chicks are found dead every 
morning ; when a chick once gets down the others get on top and he is smothered. 
A flock of 100 chickens will soon dwindle to 25, and these will be crippled and 
rheumatic, so as to become unsightly creatures. This massing together is one 
of the prolific causes of leg weakness, as those in the center of the mass are held 
as firmly as in a vice ; they are perfectly immovable for ten hours or more ; the 
blood stops circulating in their legs, and when finally released they totter around 
like cripples, which they really are. A brooder with all bottom heat is a failure, 
from the fact that the floor is quite liable to be over heated at times, which is 
very injurious and causes great distress. It makes crooked toes and enlarged 
and calloused joints which is another form of leg weakness as bad as the first. 

A brooder that has to be elevated on legs so the chicks cannot get to the 
ground every day, no matter what other merits it may have, is not a successful 
brooder. A brooder that places the chicks over a current of hot air, is not a 
successful one. Let any one who doubts this stand for an hour over a hot air 
furnace register and see how they feel ; then think of the absurdity of compell- 
ing little chicks to obtain all their comfort over a hot air register. A brooder 
that requires you to place it in a bililding, when it is much better to have it out 
doors six months of the year, is not as desirable as one that can be placed out 
of doors. A brooder that has to have a hole dug in the ground in order to 
accommodate its heating apparatus, so that the brooder may meet the require- 
ments of bringing the chicks to the ground, is a very imsatisfactory one, as at 
every rain storm this hole fills with water and puts out the lamp ; this will occur 
at any time and is very annoying, as during a rain storm, which is as likely to 
occur at night as in the day time, you need the heat for your chicks much more 
than when the sun shines. The classes of brooders enumerated above comprise 
all there are with their variations, and their number is legion. The great 
majority are absolute frauds ; others have and do obtain a reasonable measure 
of success with great care and much expense. 

Leg "Weakness. 

The great obstacle to success in artificial poultry raising comes from and is 
produced by a variety of causes, some of which we have enumerated. To avoid 
this great evil two most important preventatives must be adopted ; first of which 
is a perfect brooding system ; an imperfect brooding system causes leg weakness, 
first, by all top heat, leaving feet and legs exposed to the cold ; second, all 
bottom heat, which at times is excessive and causes swelled and calloused joints, 
crooked toes, etc. 

Artificial rearing of chicks can now be conducted upon as secure a basis for 
commercial business, as any other business in the world. The cost of the plant 
can be easily ascertained. The market is judged as readily as for butter, corn, 



11 



beef or wheat. The cost of production is now known to be four and a half to 
eight cents per pound. The profit can be figured with greater ease than almost 
any other business ; it is so entirely under control you can make it what you like. 
Our system of feeding is simple and reliable. We have made this branch of the 
business a subject of thorough study for the last five years. 

This is the great problem, never before solved — how can a young man with 
a moderate income and a growing family, and a wife who is ambitious to assist 
in the earnings and support of the family — how can she do her share and still 
remain at home to care for the children and the house. This problem is now 
solved by our system. Any one with a good, ordinary city lot, say 60 by 125 
feet, can put up a building that will hold and raise to three months of age 2,200 
chicks, and place in the market at least 800 chicks per month, on an average 
l)rofit of 20 cents each, eight months in the year; they can use our Portable 
Brooder if upon a rented spot, and place 400 chicks in market per month, from 
same space. This business also commends itself to widows with a growing 
family — clergymen, old people who can do light work, and a host of others to 
whom most avenues of employment are closed, and remain at home and be 
independent. The market for this product is unquestioned. 

To sum up the advantages of our system we will say it comprises : 

1st. Absolute comfort to the chick. 

2d. Mild bottom heat and warm air surrounding them. 

3d. Thorough and constant ventilation, as a current of air is drawn in 
through the tubes, warmed and passes over them and out. 

4th. It is on the ground and can be used in doors or out on the lawn. 

5th. It has ample space under glass to keep chicks in on rainy days. 

6th. It is storm proof, standing the most violent rain and wind storms ; 
its lamps are never put out and the interior is always dry. 

7th. It raises its chicks with scarcely any loss. What more can be required 
of any brooder ? 

Our Brooders are made in one, two and three sections, with separate glass 
runs for each. Each section holds 150 chicks to four or five weeks of age. 
Thus a No. 1 or 2, will hold chicks of different ages, with a separate run for 
each. We give prices with and without the glass run, and accord the purchaser 
the privilege of making the glass run if he buys his brooder of us. This saves 
freight and breakage of glass. 



PRICES WITHOUT RUNS. 

No. 0, $28 00 

No. 1, 40 00 

No. 2, 50 00 

Dimensions of Brooders without 
runs — ground space : No. 0, 3x4 ft. ; 
No. 1, 3x7 ft. ; No. 2, 3x11 ft. 

Each run is six feet long and three feet wide. The glass sash is hinged to 
the platform and can be opened out, and a person can enter and clean the 
interior. The Brooder is also accessible by the glass door and every part can 
be reached and easily cleaned out. One admirable feature of our Brooder 
is the ease with v/hich it can be cleaned out in every part. There is nothing to 
get filthy if decent care is given. 



prices with GLASS RUNS. 

No. 0, $38 00, one run. 

No. 1, 60 00, two runs. 

No. 2, 80 00, three runs. 

Dimensions of Brooders with runs 
— ground space : No. 0, 4x9 ft. ; No. 
1, 7x9 ft. ; No. 2, 11x9 ft. 



How to be Successful in the Artificial 
Production of Poultry. 



The artificial production of poultry is one of the most interesting and at 
the same time one of the easiest and most profitable businesses of the nineteenth 
century. As now perfected, it can be followed by any person, with perservance 
and energy, a few hundred dollars being sufficient capital to carry on quite a 
large business, and it can be carried on just as successfully by women as men. 
Widows left in straightened circumstances need not slave their lives away over 
a sewing machine, but they can make a nice and easy living. And all others 
who are seeking employment will do well to thoroughly investigate the poultry 
business. The first and most essential point in starting, is to have a good Incu- 
bator, the possession of a poor machine leads not only to loss, but absolute 
failure, and as a consequence the business is condemed ; yet there are hundreds 
throughout the Country who are not only successful, but are making fortunes. 
An Incubator to be first-class must be self-regulating ; there must be a perfect 
control of the heat; a regular and perfectly graduated evaporation of moisture, 
and a positively pure and constant circulation of fresh air. Again, a great 
many novices spoil all by too much precipitation ; do not be in a hurry to put 
in your eggs, but run your Machine two or three days until you fmd everything 
running perfectly, then go ahead. 

You cannot be too careful in the selection of eggs, on this will depend 
more or less your success. Eggs more than one week old should never be set, 
and they should come from good strong healthy stock of the proper age for 
breeding, which is two year old cocks mated with year old hens. Care must 
also be taken that not over ten hens run with one cock ; discrimination must 
also be used iii feeding the birds so as to produce good strong germs, as you can 
no more reasonably expect to obtain good results from ill fed fowls than you 
can expect a strong healthy child from a weak half-starved woman. Again you 
must be careful that the fowls are not bred in and in too much, that is to say 
that they have fresh blood introduced every year by buying up cocks of a 
different strain. And we will here say, that as it is as cheap to keep pure bred 
fowls as mongrels, by all means keep them as you will always get better results. 
As regards the different breeds b est calc ulated for market, there are many 
different opinions; in all the wflTeF's experience however, he has never found 
anything to equal light Brahma hens crossed with a white Leghorn cock, which 
reduces the leginess and boniness of the Brahma and makes a very fine flavored 
yellow legged bird. The Plymouth Rock are also an excellent market bird, but 
the first mentioned will give the be:.t satisfaction. After putting your eggs in, ^ 
be careful to keep the heat always between 102 and 103 degrees Farenheit, and X 
also see that the eggs lay so as to give the large end a slight elevation, the object 
of which is to allow the germ to float to the large end where the chick will then 
form ; this is a very important feature, for in ten years we have never known a 
chick which formed at the small end or point of the egg to come out. At the expira- 
tion of the fifth day the eggs must be taken out and tested (which is easily done by 
any person with a first-class egg tester,) and all infertile eggs taken out, these 
can be replaced by fresh eggs thus economizing space. Care must be taken 
that the thermometer bulb rests on a live egg or you will get the wrong heat, 
the reason of this is that an egg with a growing chick will generate a certain 
amount of animal heat and will be hotter than an infertile or bad egg. Now 
remember, you want the heat of the egg, you doii' t care what the heat of the 
Machine is. You want your thermometer laying on the eggs and registering 



13 

102 to 103, and it will not do to vary too much from this; some writers claim 
that you can vary 4 or 5 degrees either way without doing any damage, but it 
is not so, the result is invariably weak and crippled chicks, if indeed you get 
any, therefore buy a good Incubator. Do not be led into buying an inferior 
Machine because it is cheap, you will certainly be the looser in the end if you 
do so. 

THE EGGS 
must be turned twice a day and aired from 5 to 10 minutes. At each turning, 
handle your eggs carefully, see that there is no hammering or jarring about 
the Incubator, and you can expect a good hatch. When the chicks begin 
to break the shell, which they should do on the 19 or 20th day, do not 
disturb them, except to put them in the Nursery of the Machine after they get 
partially dried. They should remain in the Nursery 24 hours, and during 
that period they require neither food or drink. Nature has provided susten- 
ance for the little fellows during this time, in the yolk of the egg, which is 
absorbed in the bowels of the chick just before it comes out of the shell, and is 
slowlydigested by the young chick, this takes about 24 hours and during that 
time it would not only be unnecessary to feed, but might cause considerable 
trouble. At the expiration of that period, the chick can be placed in the 
Brooder, and will be ready to eat. And now the little orphans will need all 
your care ; let it be impressed on your mind, that the utmost attention must be 
paid to the following rules, which we will endeavor to make full and compre- 
hensive. First in order comes 

THE BROODER. 

It is necessary to have a mother for your little downy tribe, a mother that 
will combine all the necessary requisites to make the chicks grow and thrive. 
Now there are many points to be followed in order to make a first-class Brooder, 
some few of which we will touch on here : First you must have a proper heat 
supplied in such a way that it does not touch the belly of the young chick, (as 
this will invariably create indigestion and leg weakness) and at the same time 
prevent all crowding. Again, 'here must be a certain amount of moisture to 
the heat ; this is following nature exactly, as there is always more or less humid- 
ity thrown off by the hen. There must also be a constant circulation of pure 
fresh air, so introduced into the Brooder that there will be no draught. It 
should be constructed so as to be easily cleaned, as this is a most important 
point, and it must be born in mind that the utmost cleanliness must be observed. 
The Brooder and House vitist be cleaned once a day ; every other day or twice a 
week will not do, it must be cleaned every day. 

The proper heat for the Brooder is from 75 to 95 degrees, 95 when the 
chicks first come out, and gradually reduced as the feathers begin to cover the 
chick. It is a mistaken idea that the chicks require so much heat, and at no 
time should your Brooder be over 95 degrees. The House must also be com- 
fortably warm so that the chicks will run around and get exercise. Many 
writers claim that you need no heat whatever outside of the Brooder, but it will 
not give "Satisfactory restilts for the reason that the young chick is chilled as 
soon as it comes out of the Brooder, it picks a few mouthfuls, cramps its body 
all up and runs back into the Brooder. It does not get satisfied with food or 
drink, gets no exercise, and the consequence is its growth is stopped, finally 
after growing weaker and weaker, it gives up the battle and dies, and the few 
that do survive are weak puny things, and are at least four months old before 
they are ready for market. On the other hand, if the House is warm and com- 
fortable, with plenty of sunshine, the chicks are eating, scratching and running 
around all the time, as a consequence, they never stop growing and are ready 
for the market in 6 or 8 weeks ; they are plump and meaty with bright yellow legs 
and flesh and at onre bring the best price when sent to market. 



14 

Let no one suppose that they can neglect this point, and let it be impressed 
on your mind that it will not do to slight anything for the sake of saving a few 
dollars. This is a mistake too frequently made. Many persons think that they 
can improvise a Brooder, and thus cause the saving of that expense, but let me 
here say that there are at this time but two Brooders on the market that will 
work satisfactorily, and it has taken the inventors years to perfect them. Yet 
a great many people think that the prices are high, but I would ask, are not a 
man's brains worth as much in this line as in any other? yes ! and a good deal 
more, as it is to these men that we owe the perfection of this wonderful industry. 
We have not the space here to give cuts and description of 

THE BROODING HOUSE. 

But we will give a brief idea, and will furnish plans and estimates free of 
charge to all who buy Machines of us. The House should be constructed in 
accordance with the situation, should be well ventilated and of sufficient size to 
rear the required number of chicks without crowding. Our own House has only 
one floor, and is built of two layers of inch boards with tarred felt befween. 
The front is 9 feet high and the rear 7 feet, thus allowing standing room in all 
parts. The front slopes back 3 feet, thus giving a greater sun exposure, and in 
every 6 feet we have 3 feet of glass, thus giving in each brooding compartment 
3 feet of sun and 3 feet of shade. The dimensions on bottom are 15 feet in 
width, 3 feet of which is taken up for a passage way which extends the whole 
length of the building, thus leaving 12 feet in width for brooding space, making 
each brooding space 6x12 feet, this is calculated to brood 200 chicks up to 4 
or 5 weeks of age. The length of the House will of course depend on the 
capacity required. The front of House should face due south. A House built 
after this plan will not only be weather proof but rat proof, as the rats will not 
go near tarred paper, it will also be vermin proof. And now comes the most 
particular part of all, 

THE FEEDING. 

As before stated, for the first twenty-four hours they require no feeding, at the 
expiration of that time you will begin to feed, and thereafter food and drink must 
be always at hand. Many breeders advocate feeding every hour, &c., but 
although the theory is very good, practice proves that to keep food {of the 
right kind) before them all the time is the best method. The more they eat, 
the more they grow ; the faster they grow the sooner they are ready for 
market, and as this is the grand result we are all working for, by all means 
adopt the method that gives the best result. The first feed will be bread crumbs 
minced up with some grass or cabbage, under no circumstances feed hard 
boiled egg at this period. We know that we are here differing from one of the 
best learned men on this subject, and will be severly critisized, but nevertheless 
our experience bears us out in as much as 7ve know that feeding hard boiled 
eggs to newly hatched chicks will invariably produce indigestion. If you are 
located near a city you can buy stale bread to advantage, this you break up and 
dry hard, then grind it fine in a mill, (coffee mill will do if you have no other) 
moisten this slightly when feeding, dut it never must be mixed wet, never loose 
sight of this, your feed must be only slightly moistened, so that if you take a 
handful and squeeze it, it will crumble and not stick. If you have not the 
facilities for buying bread, you will have to make it ; A good bread is made as 
follows: Take one part sweet middlings, one part flour, one part barley meal, 
one part corn meal and one part chopped oats, mix these thoroughly and add 
a little salt, now take some cheap meat and stew it well, when it is done chop 
it up fine and mix it all through your grain, then add sufficient baking powder 
to make the bread rise, then take the broth off of the meat and mix with the 



15 

whole sufficient to make a good stiff batter, when you get the whole well mixed 
bake it well in the oven, when it is done break it up into small pieces and put 
it back in the oven and let it dry hard, now grind it up fine and feed slightly 
moistened. 

This will be the only feed you require for the first week, excepting grass or 
cabbage and a .little bone meal. After the first week you can feed cracked 
wheat at night and also give a little variety of food, such as mashed potatoes 
mixed with bran seasoned with a little salt, or wheat ground up fine and 
mixed with a little barley meal, but no corn of any description must be fed 
until after the third week unless it is well cooked. A little bone meal and 
a little ground charcoal must be mixed with all soft foods after the third 
week, feed a little corn in different shapes, such as Johny cake, scalded corn 
meal, cracked corn, &c., and as the chick grows older, gradually increase 
the amount of corn fed until the last two weeks before killing, when notliing 
but corn should be fed ; this will make prime market stock and your birds will 
not be superfluously fat, but will be nice and meaty. There must never be a 
lack of green food, grass is the best, in fact grass' is the one thing most conduct- 
ive to good health and growth in chicks ; if you cannot get grass, cabbage will 
do, but it must be minced up fine so that the young chicks can eat it. Now 
you cannot be too careful on this point, for if your chicks do not get sufficient 
green food, they get constipated and reaction after constipation invariably 
brings on diarrhoea, and we will here state that if you ever do have any cases 
of diarrhoea, a few drops of spirits of camphor in the drinking water in propor- 
tion of five drops to the pint, will soon bring them all right ; but you need have no 
disease whatever, and if you do you must blame your own negligence, as it 
comes from nothing else. • 

The growing chicks need bone in some shape to make bone. Therefore 
give them all the bone meal they will eat, when the feathers begin to fledge, 
the young bird needs considerable meat and the faster they fledge (some breeds 
fledge much more rapidly than others,) the more meat they require; it is best 
fed cooked, as this is then not so likely to produce too much blood, which 
frequently results in apoplexy. The broth off the meat should be given for drink, 
give also sweet milk if you can get it or skim milk, but give 7io sour milk or butter 
milk, it may do no harm but it certainly does no good, and frequently has a 
deleterious effect. Pure fresh drinking water must be always at hand and once 
in a while a little tonic can be added to the water in the shape of '■'■ Doughlas' 
Mixture," but an old nail or two kept in the drinking fountain all the time 
answers every purpose. *• Chickens should always have their first meal in the 
morning in the House or Brooder as the case may be, and it should be given 
as early as possible, they should never be let out in the wet grass at any time, 
and before letting them out in the morning see that the dew is all dried up. 

Now your feed must always be nice and sweet, on this depends the flavor 
of the meat and it also makes the chick grow much more rapidly. It must be 
born in mind, that to produce certain results you must use the requisite methods, 
therefore to produce carbonatious matter, feed charcoal ; to produce bone, feed 
bone meal ; to produce husk or fibre, feed bran, oats, or wheat ; to produce 
blood, feed meat, and to produce vigorous chicks, a judicious combination of 
the whole will give the required results. Now your object is to bring your 
chickens up to the best possible standard in the shortest possible space of time, 
follow the above directions carefully and in six, or at the outside eight weeks 
you will have your chicks weighing from twelve to twenty ounces, this is the stand- 
ard weight. It is not only useless but folly to feed such things as oatmeal, custard, 
beer, etc., etc., the chicks do not need it, and it is a useless outlay of money. 
Feed your brood on good substantial food and do not pamper them up ; once 
I you thoroughly understand the routine of feeding, you will find that young 



16 

chickens do not require so much care after all. The young chicks will also need 
a little lime in some shape, this is best accomplished by feeding granulated 
oyster shells. 

For covering the bottoms of Brooders ajid floor of the House, you can use 
earth, gravel, cut straw, hay or chaff, but never use sand, as the chicks will eat 
too much of it, and it will give them indigestion. Finally, use care and good 
judgment, and have no half-way work or slipshod management ; follow the above 
directions and you will be all right. To give a thorough explanation of the large 
profits and many lucrative points, and also the amount of 

CAPITAL REQUIRED, 

Would require to much space ; but we will give a k\v figures as to the results, 

etc., charging all outgo at the maximum, and all returns at the minimum figures : 

2100 Egg Machine, .... $300.00 

Brooding House for 5000 chicks, . . 500.00 

Incidentals, . . ... . 200.00 



Total, . . . $1000.00 
1500 chicks at 10 weeks, 2 lbs. each, 3000 lbs.— 3000 lbs. of 

broilers, @ 20 cts. per Ih, $600.00 

160 doz. eggs @ 20 cts. per doz., . . $32.00 

10 gals, oil @ 15 cts. per gallon, . . 1.50 

Feed for 10 weeks, 10 cts. each for 1500 chicks, 150.00 

Rent of ground, • 25.00 

Cost of marketing, . . . . .50.00 
Any loss that may occur, . . . 50.00 

$308.50 



Total profit every 3 weeks, $291.50 

Tlie reader will see that we have allowed for 600 eggs being infertile and 
not coming, or 1500 chickens out of 2100 eggs ; and we have only estimated 20 
cts. per lb for the broilers, which is lower than they ever go ; and they frequently 
bring75 cts. and even $1.00perpound. On the other hand, we haveallowed 10 
weeks for them to attain a weight of 2 lbs., which to say the least, is a very light 
estimate. We have also charged 10 gallons of oil, th^ Machine will not burn 
more than 5 gallons. On the whole, the most .skeptical person alive cannot 
but admit, that the above is not only a fair, but a practical estimate, and it 
gives a showing of a clear profit of nearly $100.00 per week. Now, can a like 
amount of capital invested in any other business yield such results with so little 
work and worry ? hardly ! Therefore give a careful investigation before you pass 
it by. 



OA.r»oisriziNa. 




HOW TO DO IT. 

Fowls intended to be cut, must be kept at least twenty-four hours without 
food, otherwise the intestines will fill the cavity of the belly, and render it 
almost impossible to complete the operation ; besides, when they have been starv- 
ed the proper length of time, they are less liable to bleed. 

The chicken is taken at any age, from one month old until it begins to 
crow, or even after. Lay the fowl on its left side on the floor, — draw the wings 
back and keep it firm by resting the right foot on its legs, and the other foot or 
knee on its wings. Be careful that the head of the fowl is not held down, or 
even touched during the operation, as it would be siu'e to cause it to bleed. Pluck 
the feathers off from its right side near the hip joint, in a line between that and 
the shoulder joint ; the space uncovered should be a little more than an inch square. 
Make an incision between the two last ribs, having first drawn the skin of the 
part backward, so that when left to itself it will cover the wound in the flesh. 
In some fowls the thigh is so far forward that it covers the two last ribs ; in 
which case care must be taken to draw the flesh of the thigh well back so as not 
to cut through it, or else it would lame the fowl and perhaps cause its death in 
a few days after the operation, by inflaming. 

The ribs are to be kept open by the hooks — the opening must be enlarged 
each way by the knife, if necessary, until the testicles which are attached to the 
back bone are entirely exposed to view, together with the intestines in contact 
with them. The testicles are enclosed in a thin skin, connecting them with the 
back and sides — this must be laid hold of with the forceps, and then torn away 
with the pointed instrument; doing it first on the lower testical, then on the 
upper. (The lower testical will generally be found a little behind the other — 
that is, a little nearer the rump.) Next take the curved forceps, or for right 
young birds the spoon forceps, and take the testical out, being careful to re- 
move every particle and not rupture the blood vessels running along the back ; 
repeat on the upper testicle. Take away the hooks, draw the skin over and 
close the wound stick the feathers that you pulled off before on to the wound, 
and let the bird go. 

REMARKS. 

If the operation be performed without suflicient skill, many of the fowls will 
prove not to be capons ; these may be killed for use as soon as the head begins to 
grow large and get red, and they begin to chase the hens. The real capon will make 
itselfknownby thehead remaining small and the comb small and withered ; the 
feathers of the neck or mane will also get longer, and the tail will be handsomer and 
longer ; they should be kept to the age of fifteen or eighteen months, which wall bring 
them in the Spring and Summer, when poultry is scarce and bring a high price. 



18 

Take care, however, not to kill them near moulting time, as all poultry then 
is very inferior. The operation fails principally, by bursting the testicle, so 
that the skin which encloses the soft matter remains in the bird, and the testicle 
grows again. 

Birds of five or six months are less liable to have the testicles burst in the 
operation than younger fowls, but they are also more apt to bleed to death, than 
those of from three to four months old. 

A skillful operator will always choose fowls from two to three months ; — 
he will prefer also to take off the lower testicle first, as then the blood will not pre- 
vent him from proceeding with the other ; whereas, when the upper one is taken off 
first, if there should -be any bleeding, he has to wait before he can take off the 
lower testicle. 

The large vein that supplies the intestines with blood passes in the neighbor- 
hood of the testicles; there is danger that a young beginner may pierce it with 
the pointed instrument in taking off the skin of the loiver testicle, in which case 
the chicken would die instantly, for all the blood in its body would issue out. 
There are one or two smaller veins which must be avoided, which is very easy 
as they are not difficult to see. If properly managed, no blood ever appears 
until a testicle is taken off, except on the outside where the incision is made ; 
so that should any appear before that, the operator will know that he has done 
something wrong. 

If a chciken die, it is during the operation by bleeding (of course it is as 
proper for use as if bled to death by having its throat cut ;) they very seldom 
die after, unless they have received some internal injury, or the flesh of the thigh 
has been cut through, from not being drawn back from the last two ribs, where 
the incision is made ; all of which are apt to be the case with young practitioners. 

When a chicken has been cut it is necessary before letting it run to put a 
permanent mark upon it ; otherwise it would be impossible to distinguish it from 
others not cut. It is customary to punch the web of the left foot. Whatever 
mode is adopted, the fowl should be marked before performing the operation, 
because the loss of blood occasioned by cutting, makes the fowl less likely to 
bleed internally during the operation. 

It is very comon soon after the operation for the chicken to get wind in 
the side when the wound is healing, between the flesh and the skin, it must be 
relieved by making a small incision in the skin, which will let the wind escape. 

Those fowls make the finest capons which are hatched early in the Spring, 
they can be cut before the hot weather comes, which is a great advantage. Never 
attempt to cut a full grown cock ; it is a useless and cruel piece of curiosity. It 
is seldom one is known to live. 

Be not discouraged with the first difficulties; with practice they will dis- 
appear ; every season }'0u will find yourself more expert, until the cutting of a 
dozen fowls before breakfast, will be a small matter. 

It may be well to give a warning against becoming dissatisfied with Ihe 
instruments. A raw hand when he meets with difficulties, is apt to think the 
instruments are in fault, and sets about improving them or invent others; but 
it is only himself that lacks skill, which practice alone can give. • 




The Marketing of Poultry. 



We frequently have the question asked, ' 'Where will I find the best market ?' ' 
The best market for all stock is New York City; there are however good 
markets in any city of any pretention, where good prices can be had the year 
round, for prime broilers. Chickens to be prime must be dressed properly, 
must be of the yellow skin and yellow leg type ; must be nice and plump, 
rounding broadly over the breast bone, but they must be meaty, not fat ; and 
the proper weight from January first to the middle of May, is not less than 
twelve nor more than twenty ounces; and from the middle of May on they 
should weigh about three pounds to the pair. They should never be kept a 
day after they are large enough to kill, as they bring the best price young, 
and it is a dead loss to keep them one day after they are ready for market. 

Under no circumstances must a chicken be scalded ; the only proper mode 
of dressing is as follows: First hang the bird up by the legs and put a stick 
between them to keep them open ; now have a five pound weight with a string 
attached to it, to the end of the string fasten a small hook, fasten the hook 
through the bird's nostril and let the weight be pendant. Now, with a long 
slim knife blade, cut open the roof of the mouth from the ridge across the 
back part of the mouth clear out to the end of the bill, this causes the bird to 
bleed ; now run the knife back through the back of the mouth up into the 
brain. About one half inch behind the eyes there is a particular spot there, that 
must be touched, the moment it is touched you will know it, as the bird will 
scream loudly, when you strike the spot run your knife blade slowly around 
once or twice ; the bird will immediately be in a comatose condition and loose 
all control of the feathers, it can then be plucked very easily without any danger 
of tearing the skin ; after a little experience, the tenderest chick can be easily 
plucked in three to five minutes. 

The moment you get the feathers all off, run your knife through the jugular 
vein, this wilt cause the bird to slowly bleed to death, and it will whiten out 
beautifully. It should then be thrown into very cold water and let remain 
there for several hours, it will then be found to have plumpened up and be 
in the very best shape for market. All birds must be fasted twenty-four hours 
before killing. In sticking the bird, you must be careful not to kill it, as the 
moment it dies the feathers harden right in, and no end of trouble will ensue. 
Finally, never mix any dark legged or dark skin chickens with your yellow 
stock, but sell each lot separate. 



TESTIMONI^VLS. 



Sadsburyville, Chester Co., Pa., June 6tli, 1885. 
C. F. PETERS & CO., 

Dear Sirs : — In ordering another Perfect Hatcher, I must make it the occasion 
to say how satisfactory the first Machine has been. It is all you claim it to be, simple and easy 
to manage, uniform in temperture to an extraordinary degree, and producing the best results, 
averaging hatchings of 90 per cent, of fertile eggs. I have learned anxiety enough in the man- 
agement of other incubators, to find the greatest comfort in the perfect reliability of yours. 

Yours Truly, 

WILLIAM F. PRICE. 



Lansdale, Pa., June 2Itli, 188'). 
C. F. PETERS & CO., 

221 North Ninth St., Phila. 
Gentlemen : — For the benefit of those who have purchased worthless incubators, I submit 
the following: My last four hatches from my Perfect Llatcher averaged over 87 per cent., viz : 
96 chickens out of 107 eggs, 102 chickens out of 123 eggs, 108 chickens out of 124 eggs and 
107 chickens out of 119 eggs. My Hatcher gets about 15 minutes attention daily, and is simply 
perfect in its automatic regulation. Any credulous persons who desire to be convinced, will be 
welcomed if they come and see me, and they will see some fine chickens also. 

Yours Respectfully, 

W. M. PACKER. 



A. H. ROBINSON, r)2d and Hamilton Streets, writes : " My first hatch was 104 chickens 
out of 110 eggs. You make no claims for your Machine whatever in comparison to the work it 
does." 



Mr. S. K. SHEDAKER, of Fairville, Pa., writes : "I am perfectly satisfied with my No. 2 
Perfect Hatcher. I am erecting a new and commodious house, and shall want a thousand egg 
Hatcher, when it is completed." 



We could show hundreds such letters, but have not the space here. To parties desiring 
further information, we extend a cordial invitation to visit any or all of our establishments. 

Yours Respectfully, 

C. F. PETERS & CO. 



Store and Office, 221 U. 9tli St., Phila., Pa. 

Incubating Yards, Benezet, Pa. 
Breeding Yards, Stroudsburg, Pa. 



DESCRIPTIYE PEIGE IIST 

OF 

C. R PETERS & CO., 

SOLE AGENTS FOR THE EASTERN SECTION FOR THE 

AND BROODEll, 

AND DEALERS IN 

221 NORTH NINTH ST., PHILADELPHIA, PA. 




DRINKING FOUNTAIN ADJUSTED. 

The Perfect Drinking Fountain. 

This is our latest invention, and is meeting witli universal favor. The 
only fountain that meets all the requirements of the poultry keeper. Sim- 
ple, cheap, durable, and easily cleaned, cannot be upset or polluted. 

Price per dozen, _ _ _ $8.00 

" each, _ _ _ .75 

Our Magnetic Egg; Tester. 

A tester that clearly shows ever}' delineation of the egg on the third day. 
Price per dozen, - - - $25.00 

" each, _ - _ 3.00 



The Wilson Bone Miil. 

A perfect device for grinding bones, oyster shells, etc. 
Price, with legs _ _ _ $7.00 

" without legs, _ _ _ 5.00 

Medicated Nest Eggs. 

Indestructible, and sure death to vermin. 

Price per gross, _ _ ._ $5.00 

" " dozen, - - - .50 

The Enterprise Meat Chopper. 

The most satisfactory cutter on the market. 

Price each, - - - $3.00 

The Champion (Cold Medal) Brooder. 

This brooder combines a perfect system of heating and a perfect venti- 
lation with no danger of crowding. This brooder is adjustable to the size 
of chicks. 

Prices: — St3de "1" for use in brooding houses, complete excepting 
platform, _ _ _ _ $25.00 

Style "2" with platform - 35.00 

Style "3" with platform and rat pi'oof coop, for out-door use, 45.00 

Full printed instructions with each brooder. 

Feeding Troughs— Adjustable. 

Price per dozen, _ _ _ $10.00 

" each, _ _ _ 1.00 

Wire Netting. 

A full line of wire netting. Prices will be furnished on application. 
The prices on these goods fluctuate so that we are unable to make a standard 
price. Send 2c. stamp for information. 

Cranulated Bone. 

A very superior grade of granulated bone. 

Price per 100 lbs., - - - $ 3 00 

" " ton, _ _ _ 50.00 

We can sell a cheaper bone but prefer not to. 

Ground Oyster Shell. 

Price per 100 lbs., - - - $1.25 

" " ton, - . - - 20.00 



Choice Eggs for Hatching. 

Thorough-Bred stock, per sitting, - $2.00 to $3.00 

Good selected stock, " dozen, - _ .50 

These eggs are all selected by us from the very best stock, and arc 
packed in our patent carriers. 

Capon Instruments. 

Price per set, - - - $3.50 to $5.00 

Special pwces to dealers. 

"The Artificial Production of Poultry," by Maurice H. Strong. Thii 
is the most practical work published. Price per copy, - .50 

We handle no Egg Foods, Tonics, Roup Pills, etc., etc., for reasons not 
necessary to state ; but we will furnish free, a recipe for compounding what 
is needed, if you will state the trouble and enclose stamp. 



w rTaj ftA-^'i<iajSifxt 




DRINKING FOUNTAIN DETACHED. 



VICTOR. 



The great and final test on the merits of all the leading Incubators of 
America, was made at the great Poultry Show held in Madison Square Gar- 
den, New York City, from Feb. 4th to 11th, 1885. This test was complete, 
and cannot be disputed by our rivals and competitors. The First Premium 
oflfered was a Gold Medal for the best Incubator in operation. The points 
of merit were to be scaled, the same as judging Fowls, viz : so many points 
— 1st, for Heat, Moisture and Ventilation, all under automatic control. 2d. 
Construction, Mechanical Accuracy and Capacity according to price. 

This Gold Medal was awarded to our "Perfect Hatcher," which we 
consider is the crowning triumph of our system. 

(Continued on next Paige.) 



The 2d Premium was $15.00 in Gold for the best and most attractive 
display of Incubators and Brooders in active operation, which we also won 
This settles beyond dispute which incubator now on the market contains 
most points of excellence and superiority. The judge selected was W. C. 
Baker, whose extensive experiments inartificial hatching are known all over 
the world, and who is considered an expert in all that relates to this branch 
of science. 

Our competitors in this test were as follows : 

THE THE'RMOSTAriC. 

THE ECLTPSE. 

THE MONARCH. 

THE PACIFIC. 

THE SUCCESS. 
THE HALSTET) CEjNTENNIAL. 

At least four of the above macliines are imitators and infringers upon 
our system, and the only success they obtain is by their imitation. 

We have now completed arangements by which we can fill all orders 
promptly, and can guarantee satisfaction. 

The largest part of our trade to-day is from our old customers, which is 
proof positive of the merits of our s,ystem. Our incubator is known through- 
out the world as the standard incubator. We have during the past year 
filled orders for the Ostrich Farms in California, besides others for export to 
the following foreign countries : Japan, Constantinople, (Turkey), Brazil, 
Panama, New Zealand, Gibraltar and Barcelona (Spain), Sweden, England, 
Paris (France), Mexico, Sandwich Islands, and many other parts of the world. 
All this in addition to our domestic trade, which extends to every part of 
the Union. We can furnish testimonials by the hundred — they come in 
every mail. 

Our System of Brooding is in every respect equal to our System of 
Hatching, and we can show that a loss of five per cent, in raising is too large, 
if proper care is given. We invite all who are interested to call and see us 
— see our Factory, our Brooding House, which holds 3,500 chickens, and see 
the chickens themselves. We can prove what we claim. All information 
free. 

C. F. PETERS ci CO., 

221 North Ninth Street, 

Philadelphia, Pi 



oxjTi i^im^e: of 




c 




JL S '«L' JE^ ,1^ mL^ i^^ ^ 'J»' . 

WE MAKE A SPECIALITY OF WIRIN6 HOUSES, 

^nd we carry a large stock of everything appertaining to 
Electricity as used in connection with our business. 

Batteries Complete^ 

Porus Gups^ 

Xincs^ 

Jars;, 

Sal Amoniac^ 
electric Bells^ 

!Burglar Alarm and 

Gall Bell l^lTire 

Paraffined and 

Double "Wrapped^ 

Push Buttons^ 

Ktc.^ E[tc.^ etc. 



THIS AMERICAN 

MEAT CHOPPER. 




The most complete Chopper manufactured, and indispensable 

to the poulterer. 



:E=»:Eeio:E]S: 

No. I. No. 2. No. A. 

$5.00 $7.00 $12.00 

We have recently taken a farm and have stocked it with 
5000 hens and we are now able to send all our customers 
their eggs for hatching, at a reasonable rate. We have also 

Wire Netting, 

Capon Instruments, 

Egg Testers, 

Bone Mills, 

Medicated Nest Eggs, 
Bird Cages, 

Dogs — Pointers, 
And a Full Line of Poulterers' Supplies. 




MAURICE H. STRONG'S 

CHAMPION BROODER 

Of World wide Reputation. 

tVTo. 1^ $23. OO 

No. 2. $35. OO 

No. 3^ $45. OO 



Capon Instruments, 

Egg Testers, 

Thermometers, 

Rubber Dating Stamps, 

Drinking Fountains, 

Thoroughbred Eggs, 

Choice Incubating Eggs, 

Fishing Tackle, 
Ground Bone, 

Bone Meal, 

Granulated Oyster Shell, 

Charcoal, 

Poultry Tonic, 

Meat Choppers, 

Bone Mills, 

Medicated Nest Egg, etc. 



PRESS OF TH08. A. LUMPKIN, 208 N. SECOND ST., PHILA. 



The Champion Brooder, 




Our Roofing Material and Tarred Lining 
Papers are specially manufactured for us, 
and we can offer to our patrons, a class of 
material, that we can guarantee to give sat- 
isfaction. 

Our best grade is 3 ply, and we sell it at 
the remarkably low rate of $2.75 per 100 
square feet, this includes Caps, Tacks, &.C., 
for roofing complete. 

We have it from this down, at almost any 
figure. Try it I 

C. F. PETERS & CO., 

221 OT. MINTH ST.^ 

PHILADELPHIA, PA. 






We desire to call the attention of our customers to the 
fact that we have recently added a new department to our 
store. We now have a most complete line of FINE FISHING 
TACKLE, and will be pleased to furnish our patrons with any 
thing they desire. 

Respectfully, 

C. F. PETERS & CO., 

221 North ninth Street, 

PHILADELPHIA, PA. 







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